Description
This Baked Salmon Sushi Bowl recipe offers a delicious and healthy twist on traditional sushi, featuring perfectly seared and oven-baked salmon served over a bed of rice with fresh avocado, cucumber, and a spicy mayo drizzle. The dish is easy to prepare in under 30 minutes and is perfect for a satisfying weeknight meal or entertaining guests with a Japanese-inspired bowl.
Ingredients
Salmon and Marinade
- 4 salmon filets (4-6 oz each)
- 3 tablespoons soy sauce (substitute Tamari for gluten-free)
- 1 teaspoon chili garlic sauce (substitute Sriracha)
- Kosher salt, to taste
- Ground black pepper, to taste
- 1 teaspoon avocado oil (substitute olive oil)
Spicy Mayo
- ⅓ cup mayonnaise
- 1-2 teaspoons chili garlic sauce (more if desired; sub Sriracha)
Other Ingredients
- 4 cups cooked rice of your choice
- 2 avocados, sliced
- 2 cups English cucumber, sliced
- Furikake seasoning, for garnish
- Soy sauce (substitute Tamari for gluten-free), for serving
Instructions
- Prep Salmon: Preheat your oven to 400℉. Pat the 4 salmon filets dry using a clean paper towel to remove excess moisture. In a small bowl, mix together 3 tablespoons soy sauce and 1 teaspoon chili garlic sauce. Lightly season the salmon filets with kosher salt and ground black pepper. Generously brush the soy sauce mixture onto the salmon.
- Cook Salmon: Heat a large cast iron skillet over medium-high heat and add 1 teaspoon of avocado oil, swirling to coat the pan evenly. Place the salmon filets skin-side up into the skillet and sear for 2-4 minutes until nicely browned. Just before flipping, pour a little bit of the soy sauce mixture onto the skin side; it will drip down and infuse flavor as the salmon cooks. Flip the salmon over, turn off the stovetop heat, and transfer the skillet to the oven on the middle rack, keeping the salmon uncovered. Bake for 10-14 minutes, or until the salmon reaches an internal temperature of 140℉ and is fully cooked.
- Make Spicy Mayo: While the salmon is baking, combine ⅓ cup mayonnaise with 1-2 teaspoons chili garlic sauce in a small bowl. Adjust the chili garlic sauce quantity to taste for your preferred spice level.
- Build Bowls: Divide the cooked rice evenly among 4 bowls. Top each rice portion with a salmon filet, slices of avocado, and cucumber. Drizzle with the spicy mayo as desired and sprinkle with Furikake seasoning for an extra burst of flavor. Serve with additional soy sauce on the side if you like.
Notes
- For a gluten-free version, use Tamari instead of soy sauce.
- You can adjust the spiciness of the soy sauce marinade and mayo by adding more or less chili garlic sauce or Sriracha.
- Make sure to pat the salmon dry before seasoning to achieve a nice sear.
- If you don’t have a cast iron skillet, you can use any oven-safe skillet for the searing and baking steps.
- Internal temperature of salmon should reach 140℉ to ensure it is perfectly cooked and safe to eat.
- Furikake seasoning adds a delightful umami and texture; if unavailable, you can substitute with toasted sesame seeds and seaweed flakes.
